Roasted Pumpkin and Potato Soup with Gnocchi, Sage and Pancetta Recipe

Name: Roasted Pumpkin and Potato Soup with Gnocchi, Sage and Pancetta Recipe
Ingredients: 3 cups canned pumpkin puree; 3 cups prepared mashed potatoes (from dehy flakes); 4 cups vegetable stock; 2 cups Half & Half; 2 Tbsp Sea salt; 2 tsp black pepper (freshly ground); 1 tsp orange zest; 1/4 cup orange juice (freshly squeezed); 1/2 tsp Nutmeg (freshly grated); 1 package (16 oz) potato gnocchi (cooked & drained); 6 oz pancetta (bacon or prosciutto can be substituted) (diced and crisped in a pan); sage leaves fried in olive oil for 20-30 seconds (as needed)

eatwisconsinpotatoes.com

From farm to table, Wisconsin potatoes add rich, homegrown flavor to every bite. Enjoy this recipe for Roasted Pumpkin and Potato Soup with Gnocchi, Sage and

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Ingredients

3 cups canned pumpkin puree
3 cups prepared mashed potatoes (from dehy flakes)
4 cups vegetable stock
2 cups Half & Half
2 Tbsp Sea salt
2 tsp black pepper (freshly ground)
1 tsp orange zest
1/4 cup orange juice (freshly squeezed)
1/2 tsp Nutmeg (freshly grated)
1 package (16 oz) potato gnocchi (cooked & drained)
6 oz pancetta (bacon or prosciutto can be substituted) (diced and crisped in a pan)
sage leaves fried in olive oil for 20-30 seconds (as needed)